Haloumi, Pea and Mint Fritters with Tomato Salad Recipe

Ingredients

• 150 g frozen peas, defrosted, patted dry with paper towel
• 50 g Lemnos Salt Reduced Haloumi, finely chopped
• ¼ cup finely shredded mint
• 50 g eggs, lightly whisked
• ¼ cup (40 g) wholemeal self-raising flour or gluten-free flour
• Freshly ground black pepper, to season
• 1 tsp extra virgin olive oil
• 2 tomatoes, cut into wedges
• 1 cup (25 g) baby spinach leaves
• ¼ red onion, cut into thin slivers
• 1 Lebanese cucumber, chopped
• 30 g slices sourdough bread or gluten-free bread, to serve
• Lemon wedges, to serve
• Mint leaves, to serve (optional)

1. Combine peas, haloumi, mint and egg in a bowl. Add flour and season with pepper. Mix until combined.
2. Combine peas, haloumi, mint and egg in a bowl. Add flour and season with pepper. Mix until combined.
3. Put tomato, spinach, onion and cucumber in a bowl. Toss to combine. Divide salad between serving plates. Top fritters with mint, if you like, and serve with bread and lemon wedges.